Summer Chicken, Peas and Potatoes
with Roasted Shallots, Greek Style Salad Cheese and Pesto
This Summer Chicken, Peas and Potatoes is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
3 unit(s)
British Chicken Thighs
1 sachet(s)
Lemon & Herb Seasoning
32 grams
Pesto
(Contains Milk)
120 grams
Peas
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Mayonnaise
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve and peel the shallot, then cut each half into 3 wedges.
Peel and grate the garlic (or use a garlic press).
Pop the chicken into a large bowl with a drizzle of oil, the lemon & herb seasoning and garlic. Season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.
When the chicken is browned, transfer to a baking tray.
Pop the shallot wedges alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat.
Bake the chicken and shallot on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a small bowl, combine the pesto and mayo (see pantry for amount). Set aside.
When the chicken has 5 mins remaining, remove the tray from the oven. Add the peas and butter (see pantry for amount) alongside, then return to the oven for the remaining time.
When everything's ready, toss the peas and shallot in the melted butter. Season with salt and pepper.
Share the roast potatoes between your bowls. Top with the chicken, roasted shallot and peas.
Dollop on the pesto mayo and crumble over the Greek style salad cheese to finish.
Enjoy!
